Creamy Pumpkin Soup

Pumpkins are wasted by the ton every October as Halloween decorations. I sometimes wonder if you could end famine in the world just by eating pumpkins instead of throwing them in the waste bin.

I make pumpkin bread, cookies, tarts, pies, and soup from pumpkins, and this is a nice pumpkin soup.

Ingredients:

1 Small Onion

1 Carrot about 450 g cleaned.

4 cups Diced Pumpkin

1 teaspoon of clarified butter, use margarine for vegan.

Garlic 1 to 2 cloves.

3 cups or 700 ml or so of vegetable stock.

Salt and Pepper to taste.

Fresh Parsley leaves for garnish.

Supplies:

Medium Pot about 2 liters.

Measuring Cup

Measuring Spoon

Hand Blender

Cutting board

Sharp knife

Grater

Gather the ingredients and supplies befor you start.

In a medium pot, (about 2 liters), add 1 teaspoon of butter, or use margarine if you are vegan.

Put the pot on low to clarifi the butter.

Dice the garlic, onions, and grate the carrots while you wait for the butter to clarifi.

Sauté the chopped onion, with salt over the clarified butter.

Add cleaned and shredded carrots to the pot and sauté briefly.

Dice the pumpkin about 1 inch squares.

Add cleaned and diced pumpkin.

If you use organic Hokkaido pumpkin, you don't have to peel it, just wash it well.

If you have a green skinned pumpkin, the final color of the soup won't be as bright orange.

Add pepper and garlic and sauté all vegetables for a few more minutes.

Add vegetable broth until all vegetables are just covered with broth.

Cover with a lid and simmer for about 30 minutes.

Blend all the contents of the pot with a hand blender until it becomes a smooth soup.

Add salt and pepper to taste if necessary.

Before serving, add some freshly chopped parsley and chili flakes or chives.